Related Experiment Video
Updated: Mar 15, 2026
10:43
Preparation, Purification, and Use of Fatty Acid-containing Liposomes
Published on: February 9, 2018
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Encapsulation Strategies for Lemon Essential Oil in Lipid-Based Food Systems: Recent Advances and Applications in
Louiza Himed1, Salah Merniz2, Rofia Djerri1
1Laboratory of Biotechnology and Food Quality (BIOQUAL), Institute of Nutrition, Food and Agro-Food Technologies (INATAA), University of Constantine 1, Constantine 25000, Algeria.
Foods (Basel, Switzerland)
|March 14, 2026
Summary
Lemon essential oil (LEO) shows promise for food preservation, but encapsulation is key to overcome stability and release issues. Encapsulation technologies enhance LEO
Area of Science:
- Food Science and Technology
- Natural Product Chemistry
- Materials Science
Background:
- Essential oils, like lemon essential oil (LEO), are natural antimicrobial and antioxidant agents.
- Direct use of LEO in food is hindered by volatility, poor solubility, and instability.
- Encapsulation offers a solution for stability and controlled release in food systems.
Purpose of the Study:
- To review recent advances in LEO extraction and encapsulation for food applications.
- To evaluate food-grade delivery systems for LEO, focusing on biopolymers and inorganic carriers.
- To assess LEO encapsulation's impact on oxidative stability and sensory quality in lipid-based foods like margarine.
Main Methods:
- Literature review of studies from 2020-2024 on LEO extraction and encapsulation.
- Analysis of physicochemical characterization of encapsulated LEO.
- Evaluation of encapsulation efficiency, protection mechanisms, and release behavior.
- Focus on lipid-based matrices, particularly light margarine, as a model system.
Main Results:
- Encapsulation significantly improves LEO stability and controlled release in food matrices.
- Biopolymers and silica carriers show potential for LEO encapsulation.
- Encapsulation strategies effectively delay lipid oxidation in margarine while preserving sensory attributes.
- Recent advances focus on optimizing encapsulation for real-world food applications.
Conclusions:
- Encapsulation is crucial for utilizing LEO effectively in food preservation.
- Various encapsulation methods offer benefits for stability and functionality in lipid systems.
- Challenges remain in scalability, regulation, and safety for industrial adoption.
- Future research should explore sustainable encapsulation and smart packaging for LEO.
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